HAL adds Latin, Mediterranean, Caribbean fare

Holland America Master Chef Rudi Sodamin has developed a new line of menus for 2008, featuring favorites like Chicken mole from Mexico, Caribbean jerk-style chicken and coconut scallops.

The menus will be changing to reflect the ships’ itineraries and are designed to make use of local foods. Fresh fish will be brought on board in the Caribbean and Mexico. Other products sourced in the region will be chayote, bread fruit, guava and fresh Mexican chiles.

Other sample dishes include chili-rubbed tuna brochette, chilled West Indian lassi soup, mahi mahi with roasted corn salsa and plantains, Mexican tortilla soup with mushrooms and guava stuffed chicken.

Sodamin is also developing new menus for Northern and Southern Europe itineraries. On tap for future cruises are prosciutto and coppa from Italy, Spanish tapas, Mediterranean olive oils, artisan cheeses and Norwegian salmon.

HAL will make use of its variety of venues and its Pinnacle Grille to showcase the entrees. HAL also has two other popular venues, the indoor-outdoor Lido Restaurant and the Terrace Grill.